Ingredients:

  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1.5 lbs boneless, skinless chicken breasts

Instructions:

  1. Flatten the meat. Place chicken breasts between two sheets of parchment paper. Use a mallet to pound the thickest part until the whole breast is about 3/4 inch thick. Note: This stops the thin end from drying out.
  2. Mix the marinade. Whisk together olive oil, lemon juice, apple cider vinegar, honey, and minced garlic in a bowl.
  3. Coat the chicken. Toss the chicken in the mixture until fully covered. Let it sit at room temperature for 15-30 minutes.
  4. Prepare seasoning. In a small dish, combine kosher salt, black pepper, paprika, and onion powder.
  5. Season just before grilling. Sprinkle the seasoning mix evenly over both sides of each chicken breast. Note: Salting too early can draw out moisture.
  6. Heat the grill. Preheat to medium high (about 400°F / 200°C). Lightly oil the grates to prevent sticking.
  7. First sear. Place chicken on the grill. Cook undisturbed for 5-6 minutes until you see mahogany grill marks and the meat releases easily from the grate.
  8. The flip. Flip the chicken and cook for another 5-7 minutes.
  9. Temperature check. Remove from heat when the internal temperature hits 160°F (71°C).
  10. The final rest. Transfer to a plate, cover loosely with foil, and let rest for 5 minutes until it reaches 165°F (74°C).